Le Pop-up Bouffe & Rap d’ici
Antonin Mousseau Rivard, chef at Le Mousso restaurant, challenges his fellow chef friends to use ingredients grown on the Montreal island or coming from providers situated less than 100 km from the city in an exercise in style. Vegetables grown at Le Virage MTL by CoopBioma and fish caught by sport fishing enthusiasts are a few examples of the origins of the products used by the chefs for their menus.
Mousseau tackles the subject of economy by applying the principles of short channels in food marketing. His peers and him will showcase the products from the island and its surroundings. They remind us of the importance of promoting local economy and developing a good relationship between the producers and the community by reducing the number of intermediaries dividing them.
The product’s source is not the only concern driving Mousseau Rivard’s project. According to him, every bite should be thought of as a work of art. Flavors, textures and colors will pleasure our senses and, for our ears, a performance by Alaclair Ensemble will be the cherry on top. You can taste the hors-d’oeuvres at the Le Virage MTL on the corner of Atlantic and Durocher streets. An essential event for all lovers of fine food!